Recipe adapted from: Chef Waldy malouf, Beacon Restaurant, NYC. Yield: 12 sandwiches. Toasted Spice Rub: 1⁄4 cup cumin seeds 2 Tbsp. mustard seeds 2 Tbsp. black peppercorns 2 Tbsp. celery seeds 2 Tbsp. coriander seeds 1 Tbsp. whole allspice 1 Tbsp. kosher salt 1 Tbsp. crushed red pepper * * * 1⁄4 cup Tabasco® Chipotle Pepper Sauce 6 lb. boneless veal shoulder (IMPS/NAMP 310B), tied Barbecue Sauce: 1 cup chopped onion 2 Tbsp. minced garlic 3 Tbsp. extra-virgin olive oil 1 3⁄4 cup light ...
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